I’m roasting a chicken, one of the excellent organic Sheepdrove Farm chicken that Waitrose sell. I am using a slight variation on my [link2post id=”965″]fool-proof recipe I posted back in June[/link2post]. The only difference is that I made a couple of cuts in the skin and shoved some un-salted butter, tarragon and chives under the skin and against the flesh. The idea being that the butter will make the chicken even more moist and the herbs will transfer more flavour. This “under the skin”-technique is what you do with truffles if you are fortunate enough to have some and want a lovely, truffled chicken.
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